You're mash was pretty thin. Around 1.3 quarts per pound and I have the same set up as you. I shoot for around 1-1.1 quarts per pound. Thicker mash allows for better enzyme action. Also, unless you are hitting you're mash temp right on with a thinner mash, you may not be getting good enzyme action.

You're mash was pretty thin. Around 1.3 quarts per pound and I have the same set up as you. I shoot for around 1-1.1 quarts per pound. Thicker mash allows for better enzyme action. Also, unless you are hitting you're mash temp right on with a thinner mash, you may not be getting good enzyme action.

I generally go by the water guidelines given by beersmith. Should I not be following those? Or am I missing a setting somewhere to adjust this?

I agree with Denny. Beersmith is only a tool. Your supplier has an excellent reputation and is probably providing a good crush. So many Homebrewers complaining about poor efficiency are using Beersmith before they develop a technique. (I'm NOT trying to badmouth Beersmith. It is a good tool.) I would work on your mashing and sparging practices to achieve your goals and then incorporate Beersmith.